Stekt kyckling med morötter och mandlar

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This pan-roasted chicken with carrots and almonds is a vibrant and nutritious choice for a midweek dinner. High in protein and packed with healthy fats, this diabetes-friendly dish balances the natural sweetness of honey-glazed carrots with the crunch of toasted almonds. The addition of fresh tarragon provides a sophisticated aniseed note that cuts through the richness of the chicken, while the zesty lemon yoghurt adds a refreshing finish to the plate.

Perfect for those seeking a wholesome yet satisfying meal, this recipe uses simple techniques to achieve maximum flavour. By roasting the chicken on the bone, the meat remains succulent and tender, making it an excellent option for a family supper or a healthy weekend lunch. Serve this colourful dish on its own or with a side of steamed greens for a complete, balanced meal.

Ingredients for Pan-Roasted Chicken with Carrots and Almonds

450g small carrots (about 12), peeled
120ml coarsely chopped almonds
1 matsked honung
4 matskedar olivolja, delad
Koshersalt, nymalen peppar
4 skin-on, bone-in chicken breasts (3-1.8kg total)
240ml plain Greek yoghurt
2 teskedar färsk citronsaft
1/2 small shallot, finely chopped
2 tablespoons coarsely chopped fresh tarragon

How to make Pan-Roasted Chicken with Carrots and Almonds

Preheat oven to 191°C. Toss carrots, almonds, honey, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.

While chicken and carrots are roasting, mix yoghurt and lemon juice in a small bowl. Season with salt and pepper.

Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yoghurt.

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